This apple galette is a fantastic alternative to apple pie. No dough crimping or primping required!
Over Columbus Day weekend (which I’ve since learned has been rebranded to “Indigenous People Day”), my family and I went apple picking. We drove an hour to the nearest apple orchard to load up on apples. Prior to our trek, we indulged ourselves in the orchard’s famous apple cider donuts. After devouring a donut each, we went up the hill to find my precious Fuji apples.
It didn’t take long for us to fill up the bag. We actually only picked about 7.5 pounds worth. After paying for our loot, we drove to a nearby Taiwanese restaurant (yay!) and enjoyed some home cooked food.
As we were driving home, all of us began brainstorming about what to make. Addie wanted caramel apples, and my husband mentioned apple pie. I hesitated a bit on the apple pie since I’ve made a bunch of them before, so I suggested an apple galette. Addie asked, “What’s a galette?” And my response was, “A lazy version of apple pie.” Well, it’s true. It’s got the typical apple pie crust and filling. But, you don’t need to worry about making a pretty edge. Just fold and bake.
This was my first attempt at an apple galette. Since I consider myself a pie crust novice, it was nice not having to worry about crimping my crust edges perfectly.
My husband said that he loved the galette. Because he has never been a huge fan of pie crust, the edges weren’t his favorite. But, he did say that the filling was out of this world and had an amazing flavor.
As for me and Addie? Well, let’s just say that we devoured our pieces. All the flavors of an apple pie with no mess or fork required? Yes please!
- 1 and ¼ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 8 Tablespoons (1 stick) unsalted butter cold, cubed
- 1 Tablespoon apple cider vinegar
- 1 beaten egg
- 1 Tablespoon coarse sugar
- 1 and ½ pounds apples (combination of Granny Smith and/or Fuji) peeled, cored and sliced
- 1 Tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- ⅓ cup granulated sugar
- 1 Tablespoon unsalted butter
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 Tablespoon unsalted butter
- ½ cup heavy cream
Make the dough
- In a medium sized bowl, whisk together the flour, sugar and salt. Using a fork or a pastry cutter, add in the butter until you get pea-sized clumps (alternatively, you can do this in a food processor - just don't over mix this).
- Stream in the apple cider vinegar and ice cold water until the dough just comes together. Knead the dough into a disc, cover, and place in the refrigerator for at least 30 minutes.
Make the apple filling
- In a large saucepan or skillet set over medium heat, mix together the apples, lemon juice, cinnamon and sugar. Keep stirring until the apples are soft, about 10 minutes. Add the butter, stir to incorporate, and allow the filling to cool.
Assemble the galette
- Preheat your oven to 425 degrees F. Line a baking sheet or pan with parchment paper or a silicone mat and set aside.
- Roll out the dough on a lightly floured surface so it's about ⅛ inch thick. Transfer this to your prepared baking sheet.
- Transfer the apple filling to the middle of the dough. Make sure you leave at least 2 inches of dough around the circumference. Fold the edges of pie dough over the apples. Brush with the egg wash and sprinkle coarse sugar on top.
- Bake for 25 minutes or until golden.
Make the caramel sauce
- In a small saucepan, mix the sugar, salt and butter together over medium heat. Keep swirling the pan until the sugar dissolves and turns an amber color.
- Gently pour in the heavy cream (it may sputter) and mix well until smooth. Allow to cool slightly
- Once the galette has baked, drizzle caramel sauce over the top and serve.